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Chorizo and eggplant risoni
Chorizo and eggplant risoni
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
One-pot sausage risoni: A speedy, low-mess delight!
Ingredients:
  • 2 (about 200g) chorizo sausages, quartered lengthways, thickly sliced
  • 1 brown onion, coarsely chopped
  • 3 Lebanese eggplants, halved lengthways, thickly sliced
  • 80ml (1/3 cup) white wine
  • 305g (1 1/2 cups) risoni pasta
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 750ml (3 cups) chicken style liquid stock
  • 50g baby spinach leaves
  • 40g (1/2 cup) coarsely grated parmesan
Instructions:
  • In a saucepan over medium heat, sauté chorizo, onion, and eggplant for 10 minutes until the eggplant is soft. Deglaze the pan with wine, scraping up any flavorful bits with a wooden spoon as it boils.
  • Combine the risoni, tomato, and stock in the pot, season with salt and pepper, and cook for 10-12 minutes, stirring occasionally, until the risoni is al dente and most of the liquid is absorbed.
  • Combine the spinach with the risoni and stir until mixed well. Serve the mixture in individual bowls, then top with Parmesan cheese and season with pepper before serving.

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